1. Mix the last three ingredients well, rubbing out all lumps. 2. Divid mixture into three equal portions. 3. Place meat in a large bowl and rub thoroughly with one portion of the mixture; let stand one day. 4. Drain off any liquid and follow same procedure on second and third days, turning meat several times a day. 5. Allow meat to remain in bowl for 7 more days, then hang up until meat stops dripping. 6. When dripping has stopped, hang in a cool place about 6 weeks to dry thoroughly (a good curing temperature is approximately 40F). 7. Wrap meat in clean muslin bags and keep in a cool place. 8. If in 6 months, meat becomes too hard, soak in cold water for 24 hours and wipe dry. 9. Wrap again in muslin and hang in a cool place. ---------------------------------------------------------------------------
Nutrition
Ingredients
